Best Fresh Spinach With Leeks In Pernod Recipes

Spinach and Leek Gratin with Roquefort Crumb Topping image

Yield Makes 8 servings

Number Of Ingredients 7

5 tablespoons butter, divided
3 1/2 tablespoons horseradish Dijon mustard, divided
2 1/3 cups fresh breadcrumbs from crustless French bread
1 cup crumbled Roquefort cheese (generous 4 ounces)
3 9-ounce bags spinach leaves
1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
3/4 cup heavy whipping cream

Steps:

Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

Fresh Spinach With Ground Beef image

Provided by Ms B.

Categories Spinach

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 lb spinach, washed and stems removed
1 lb ground beef
3 garlic cloves, minced
1 medium onion, finely chopped
1/2 teaspoon chili-garlic sauce
1/4 cup beef broth
red pepper flakes, to taste
1/2 lb sliced mushrooms
1/2 cup sour cream
salt and pepper